Easy
5 per.
30 min
Ingredients
(for about 30
biscuits)
For the biscuits:
2 rolls of rectangular puff pastry
100 g grated Grana Padano PDO
40 grams of sweet paprika
40 grams of chopped fresh parsley
40 grams of sesame seeds
1 egg (for brushing)
For the accompanying cream:
150 g grated Grana Padano PDO
100 ml fresh cream
Black pepper to taste
Preparation
Biscuit preparation:
1. Roll out the puff pastry rolls on a lightly floured surface and cut them out using Christmas cutters.
2. Divide the biscuits into three groups for the different variants:
– For the paprika variant: sprinkle the biscuits with a mixture of Grana Padano cheese and paprika.
– For the parsley variant: mix Grana Padano cheese and chopped parsley, then spread over the biscuits.
– For the sesame variant: sprinkle Grana Padano cheese and sesame seeds over the surface.
3. Brush the biscuits with beaten egg to ensure an even browning.
4. Place the biscuits on a baking tray lined with baking paper, spacing them slightly apart.
5. Bake in a preheated oven at 180°C for about 12-15 minutes, or until golden and fragrant.
Preparation of the Grana Padano cream:
1. In a small saucepan, heat the fresh cream over gentle heat without bringing it to the boil.
2. Add the grated Grana Padano a little at a time, stirring constantly until the cream is smooth and homogeneous.
3. Adjust pepper to taste and transfer the cream into a small bowl to serve.
Service:
Let the biscuits cool and serve them on a decorative plate. Accompany them with the Grana Padano cream in the centre, ready to be dipped.
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